Serves 2 or 4 as a side
Prep time 10 min
Cook time 20 min
1 pack baby carrots, scrubbed and trimmed
2 tbsp Olivado Avocado oil
2 tsp fennel seeds
2 tbsp sherry vinegar
60 ml Olivado Organic extra-virgin olive oil
¼ cup each, parsley, mint and dill
½ Spanish onion, thinly sliced
3 tbsp labna
Preheat oven to 200C. Place carrots in a roasting pan, drizzle with olive oil, and scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
Deglaze pan with vinegar and add Olive oil, whisk to combine, season to taste and set aside.
Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine.
Place carrots onto a platter, spoon over labna, scatter over salad, drizzle with remaining dressing and serve.